Pineapple Upside down cake with carrot | Whole wheat Cake recipe
One of the hardest challenges personally for me, this year, was to keep up my resolution (ha! Isn't that true for all the years?). Regular readers of CIY might remember mine made in Jan '12 - to minimize refined products as much as possible and to use more seasonal produce in my day to day cooking.  Its been 9 months since then and I think I have outdone myself this year with comparisons to previous years.
Pineapple Upside down cake with carrot | Whole wheat Cake recipe
No canned foods, no pre-packaged meals (not that I was using that before), very minimal refined white sugar, 98% elimination of white flour and 100% Organic, GMO free produce.  I would have liked to say 100% locally grown ingredients, but I think I managed only about 95%, what with splurging on mangoes, pineapples and Oca potatoes (and few others...) that definitely were not local. But overall, the resolution has been a success, so to speak.
  • Cook time:
  • Prep time:
  • Serves: 8+ people
  • Yields: Makes one 8X8" inch cake with 9 servings.
  • 1/3 cup packed Brown Sugar
  • 2 tbsp Butter
  • 1 tbsp Water
  • 1 medium Pineapple
  • 2 cups Whole Wheat Pastry Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 tsp ground Nutmeg
  • 1/2 cup Butter, softened
  • 1 cup granulated Sugar
  • 2 egg whites
  • 1 whole Egg
  • 1 tsp vanilla
  • 3/4 cup low fat milk, see Tips
  • 1-1/2 cups (abt 4 med-small) finely grated Carrots
1. Milk: I have been quite confused about arguments against using skimmed milk hence just to be on the safer side have switched to using Whole Milk. So my new definition of "low fat" milk would be to replace half/quarter of the given amount with plain water! But go ahead and use whatever you have on hand.

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
1. There are of course many different ways to skin the pineapple ;) but this following method works for me. I slice the top and ends of the pineapple.
2. Then holding it straight up, slice of the skin on all the sides. I came another round cleaning up the its and bits of "eyes" left out during my "skinning" process
3. I lay the pineapple on the side and cut out thin slices.
4. Using the sharp end of the knife, I run it around the center to remove the core.
5. Pull out the core and the rings are ready.
6. Repeat for the rest of the slices. Depending on the size of the pineapple rings, you would need anywhere between 4 to 6 (or even 8) 1/4 inch thick of Pineapple rings.
7. Grate the carrots. I used the fine hole side of my grated instead of the huge ones. Set aside.
8. Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside. Add the first 3 ingredients to a pan.
9. Cook this over medium heat
10. and bring it to a boil. Whisk to make sure its smooth.
11. I did not have the recommended size pan and used 8X8 square tin. Pour this mixture in the prepared tin.
12. Tilt so that the sauce evenly coats the bottom of the pan.
13. Halve the pineapple slices.Arrange them over this mixture. Given that my pan was different and also that my pineapple rings were huge I used only 3 pineapple rings i.e. 6 halves ( and a little piece!). Set this aside.
14. In a medium bowl, combine the flour, baking powder, salt, and nutmeg; set aside
15. In another large mixing bow, beat the  butter on medium-high for about 30 seconds. Gradually add the sugar, beat until combined.
16. Add eggs (whites and yolk), one at a time,
17. beating well after each addition.
18. Beat in vanilla.
19. Alternately add flour mixture
20. and the milk;
21. mixing with a spatula after each just until combined. The original recipe suggests beating, but I chose to simply to fold and mix.
22. Stir in the grated carrots
23. until combined.
24. Pour this mixture over the prepared pan (with the pineapples)
25. Spread batter over pineapple.
26. Bake 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes
While inverting, you might have some little its and bits sticking to the pan. Trust me when I tell you this - it tastes absolutely out of this world. That brown sugar-butter syrup is rich and sweet and ....addictive. Can you see it actually glistening under the pineapple? That my dear dear foodies, is stuff made for...err..foodies like us :) Pineapple Upside down cake with carrot | Whole wheat Cake recipe See all those teeny tiny carrots in there? You wouldn't have guessed it if you had been blindfolded into eating a piece nor would you have said this was made using wheat flour :). And THAT, my conscious readers, is what I call eating "healthy" :) Pineapple Upside down cake with carrot | Whole wheat Cake recipe

Recipe Reference

adapted from bhg's recipe

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By vrishali on Dec 12, 2015

hi, last week I tried your recipe. The cake turned to be awesome. I had replaced half of the flour with raga flour and that did not make much difference. Today with the same measurements plus coca I am baking chocolate cake. Believe me , the fragrance of the ragi, chocolate and carrot all together is heavenly. Thank you :)

Ragi flour is such a nice addition. Will try it out myself. Thank you for the tip Vrishali :) --DK

By Sheba on Feb 11, 2015

hi... is there any substitution for the whole wheat pastry flour as i cant find it?

By Julia on Nov 26, 2014

Sounds yummy :-P Do I need to change measurements for high altitude baking??? Thanks!

By Divya on Apr 9, 2014

Can we use baking soda instant of eggs

By Ashe on Mar 31, 2014

:-D Just love the idea of including carrot. Even looking at the photo has my mouth watering. Thank you for sharing.

By dr maninder on Mar 27, 2014

Thnx for the recipe.I had asked for it long time back but u remembered.

By anne on Mar 20, 2014

Lovely simple recipe. Turned out great even after substituting certain ingredients to make it dairy free.

By MS on Feb 9, 2014

I tried this out recently. Though it tasted good, the consistency of the cake was not soft and spongy but more firm. I followed directions and measurements absolutely according to the recipe. Do you think it is supposed to turn out firm?

This, to me was soft and spongy - I mention that in the last para before the ingredients section. May be your over mixed the dough? That can usually result in denser and firmer texture. Also refer step 21. I fold the batter instead of mixing --DK

By shafwath on Dec 15, 2013

explaining the preparations awesome

By sunita jain on Dec 10, 2013

eggless with same texture...plz..

Hi Sunita, Pls refer the tips section. I have provided link to my Eggless Substitution chart. --DK

By sunita jain on Dec 10, 2013

plz eggless version wanted...

By Ali on Sep 18, 2013

Just wanted to say. I was thrilled to see you put no gmo amongst other things. Most " healthy blog" recipies really are not healthy. About to make this.

By Tanya on Aug 29, 2013

Hi, I love your cake recipe and would love to try it this weekend - I have never baked anything before and i would want to be sure that i do this right, what can i substitute the whole wheat pastry flour with and also can i use the same temperature and everything in a convection - i don't have a electric oven :( plz reply..thanks, Tany

By meera on Jun 29, 2013

Could i use whole wheat flour instead of ww pastry flour

By Payal on Jun 28, 2013

Hi this looks awesome....I make a pineapple/carrot or pineapple/apple or replace with banana in the microwave and its really nice... can we replace carrot with crushed pineapple or grated apple?

By Nikki on Jun 13, 2013

Would you happen to know the nutritional information?? Just the calories and fat would be great! :)

By rosemarie on Feb 5, 2013

I just baked this cake a while ago. It turned out so perfect! Though I don't have a sweet tooth but the carrots as one of the ingredients enticed me to bake one.

By Anonymous on Oct 24, 2012

Hi DK, good one and good resolution as well. I have in mine to limit homogenized milk products too as much as possible and replace with Unhomogenized milk products due to the rising health concerns arising from it.

By Isha on Oct 19, 2012

hi DK, why do you use carrot in this recipe?

Well honestly, the original recipe does and I cannot say what their original purpose was. May be to just add nutrition along with additional sweetness (cutting down some of the refined sugar in the process?). --DK

By Lana on Oct 16, 2012

Love this recipe! Can't wait to try it; I wonder how pineapple and carrots taste together:) Since butter is out of my list of ingredients, will try to substitute it with something healthier. Thanks for this amazing cake.

By Shilpa on Oct 15, 2012

Hi DK,just noticed & wanted to make sure before trying it out,do we need 1tbsp of baking powder ? or was it supposed to be 1 tea spoon ?

Yes It is 1 tbsp Shilpa NOT tsp:) --DK

By Priya on Oct 14, 2012

Hi, must say I am a fan of your recipes. Love the detailed descriptions as well. I tried out this recipe and it turned out quite well. :) :) Look forward to many more such healthy and tasty recipes.

By Archana Brian on Oct 11, 2012

Hi, tried this recipe but with few changes like replaced the butter with ghee and sugar with jaggery and since i am allergic to pineapple replaced it with baked pumpkin puree...the outcome was awesome...absolutely moist and superb taste :)

By Sahana on Oct 4, 2012

I was just checking out ur website and its absolutely mind blowing.I am a foodie plus passionate about cooking.I will have to try few of your recipes and wil surely let u know how it tasted. Thanks a lot for such beautiful and detailed descriptions.

By Sanjeeta kk on Oct 3, 2012

Such moist and healthy loaf!

By bina on Oct 2, 2012

:-o good one...made this receipe..but without using butter.

Already? That's fast :) --DK

By vanamala on Oct 2, 2012

Wow looks great!! yummy

By Charul @ Tadka Masala on Oct 1, 2012

All the recipes like these always use canned pineapples and I know they taste different from the fresh ones. I loathe canned food and anyway con't get much of it in India. So, this recipe is great for me. Works perfectly. Thanks a lot DK!

By Kavitha on Oct 1, 2012

Hi DK, Lovely receipe..cant wait to try it. I have started to bake since I have come across receipes in your website.I have a request though,please add the measurements in gms for baking would be easier to try them.

I have recently started doing it for some of the recipes. Will try do them for more of them (esp baking) from now on :) --DK